Glazed Pfeffernuesse Recipes

PFEFFERNUSSE

Steps:

• In a measuring jug, combine flour and baking soda. Set aside.
• In a saucepan, combine butter, honey, brown sugar, cloves, all-spice, cinnamon, and finely ground white pepper. Bring to a boil, then take off the heat and quickly stir flour into the mixture.
• Let the dough cool to room temperature, then form into a ball and wrap with plastic wrap. Let sit in a cool space for at least overnight.
• Preheat oven to 350 degrees F. Divide dough into four parts and roll each into a 1/2-inch thick log. Cut each log into 8 pieces and roll them into a small ball. Place balls on a parchment paper-lined baking sheet.
• Bake in the lover half of the oven for 10-12 minutes. Remove the baking sheet from the oven and immediately transfer cookies to a cooling rack. Let cookies cool to room temperature.
• To make the glaze: In a medium bowl, beat egg white with 1 tablespoon of honey. Gradually sift in 1 cup powdered sugar, mixing until smooth. Dip cookies in the glaze then place on a rack set up over a baking sheet until coating hardens.

PFEFFERNUSSE COOKIES

Steps:

• Stir together the molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Stir in the eggs.
• Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combines. Refrigerate at least 2 hours.
• Preheat oven to 325 degrees F (165 degrees C). Roll the dough into acorn-sized balls. Arrange on baking sheets, spacing at least 1 inch apart.
• Bake in preheated oven 10 to 15 minutes. Move to a rack to cool. Dust cooled cookies with confectioners' sugar.

PFEFFERNüSSE

Steps:

• In a large bowl using a whisk, beat butter, sugar, and molasses just until smooth. Add grated ginger, orange zest, rum, and egg and beat until combined.
• In a medium bowl, whisk flours, baking soda, salt, and spices until combined. Gradually fold dry ingredients into wet ingredients, until dough just comes together.
• Preheat oven to 350° and line 2 large baking sheets with parchment paper. Using a tablespoon and dampened hands, portion dough into 1 ½" balls and place 2" apart on prepared sheets.
• Bake until puffed and set, 12 to 14 minutes.
• Meanwhile, make glaze: In a medium bowl, whisk powdered sugar, cardamom, and cream until smooth, adding more cream to loosen, if necessary.
• Let cookies cool for 10 minutes then dip the tops of each cookie in the glaze. Let glaze harden before eating.

PFEFFERNUESSE COOKIES

Steps:

• In a small saucepan, combine molasses, honey, butter and shortening. Cook and stir over medium heat until melted. Remove from heat; cool to room temperature. Stir in eggs and extract., Combine flour, sugar, brown sugar, cinnamon, baking soda, ginger, cardamom, nutmeg, cloves, pepper and salt. Gradually add molasses mixture and mix well. Cover and refrigerate at least 2 hours or overnight., Preheat oven to 325°. Roll dough into 1-in. balls. Place 1 in. apart on greased baking sheets. Bake 12-15 minutes or until golden brown. Remove cookies to wire racks. Roll warm cookies in confectioners' sugar. Cool completely. Store in an airtight container.

GERMAN SPICE COOKIES (PFEFFERNUSSE)

Steps:

• Cookies: Preheat oven to 350 degrees. Line three baking sheets with parchment paper.
• In a medium bowl, combine flour, baking soda, and spices. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, brown sugar, and molasses on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off a heaping teaspoon of dough, roll into a ball, and place on a prepared baking sheet. Repeat process with remaining dough, spacing balls 1 1/2 inches apart. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.)
• Bake, rotating sheets halfway through, until cookies are golden and firm to the touch with slight cracking, about 15 minutes. Transfer sheets to a wire rack to cool completely.
• Glaze: Fit a rimmed baking sheet with a wire rack. In a medium bowl, whisk together confectioners' sugar, milk, and kirsch, if desired. Using a fork, dip each cookie in glaze to coat. Tap to remove excess glaze and place on wire rack to dry. Repeat with remaining cookies.
• To decorate: While the glaze is still wet, top cookies with a small pinch of peppercorns, if desired. Alternatively, let glaze dry completely before mixing together luster dust and kirsch with a small paintbrush. Lightly brush tops of cookies with luster dust mixture, if desired. Let dry before serving. Cookies can be stored in an airtight container at room temperature up to 2 weeks.